1887 American and Other Drinks by Charlie Paul (second edition)

56

syrup, half gill of maraschino,half gill Old Tom, a pint sparkling moselle,the half of a ripe pine apple cut up in slices; serve in large bar glasses, and ornament with berries in season. 112—PINE-APPLE PUNCH. Fill ha^-pint tumbler with chipped ice; squeeze a lemon in ; add a liqueur-glassful of brandy,and half wine-glassful of pine-apple syrup; fill up with soda-water; decorate with fruits in season, and serve with straws.

113—PLAIN LEMONADE. L.D.

Use a large soda glass; take the juice of half a large lemon,a tablespoonful and half of powdered sugar,two or three pieces of orange, half fill up with chipped ice and the rest with water; dash a little raspberry syrup; ornament with fruits in season,and serve with straws.

114—PORT WINE SANGAREE. L.D.

Same as No.44,substituting port for claret.

115—POUSSE L'AMOUR. S.D.

Take a wine glass; pour in halfaliqueur-glassful ofred noyeau,ditto of maraschino,ditto of brandy; then put in gently the yolk of a new laid egg.

116—PRAIRIE OYSTER. S.D.

Take a wine glass; put in half a teaspoonful of vinegar, a new laid egg,a little salt and pepper. A drop of Worcestershire sauce added gives it a fine relish.